DRY-AGED STEAKS AND STORIES

An Evening with Matt Moran and Anthony Puharich

 

 

Wednesday 2 April

 

 

 

Looking to up your grill skills? Want to find out more about what goes into that perfect cut of beef? Ever wondered about the magic behind dry-ageing? Now’s your chance to have all your questions answered with two of Australia’s finest authorities on all things meat.

 

Join Matt Moran and Anthony Puharich of Vic’s Meats for a masterclass in all things meat and dry-ageing from provenance to cut to cooking on Wednesday 2 April. Get expert insider tips on the dry-ageing process, different cuts, provenance and cooking.

 

Plus, we'll be pouring some very special reserve magnums and curated wines for a truly delicious experience. 

 

Guests will enjoy four courses showcasing the best of dry-aged meats for $175pp, plus a Boulevardier on arrival.

STEAK YOUR SPOT

MENU

 

 

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Selection of Moran Family Farm and Victor Churchill charcuterie

 

Sonoma sourdough, beef tallow butter

 

Snapper crudo, lemon, fennel, espelette

 

**

 

Moran Family Farm dry-aged pork, cider jus

 

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Dry-aged O'Connor OP rib

MB3+, 30 day aged

and

MB3+, 100 day aged 

with Bordelaise sauce 

 

Pommes Anna

 

Broccolini, persillade 

 

****

 

Apple tarte tatin, crème Normandie